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Qualitative parameters and deterioration kinetics of palm oil, shea butter and their blend use for frying cheese [PDF]
BMC BiotechnologyStudies on the effect of deep frying of oils and their blend in specified frying cycles is unavailable in the open scientific literature. Thus, we investigated fluctuations in the quality of palm oil, shea butter, and their blend as affected by repeated ...
Muftaudeen Taoheed Kolawole +5 more
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Characteristics of Oil Used in Frying Peanuts, Cassava And Mackarel Tuna
Andalasian International Journal of Agricultural and Natural Sciences, 2023 The characteristics of used frying oil that are carried out repeatedly using high temperatures and with various types of frying materials will produce new types of oil characteristics, either the appearance and disappearance of certain types of chemical
Aprialis Aprialis +2 more
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Recent advances in frying processes for plant-based foods
Food Chemistry Advances, 2022 Background: Deep-fat fried foods are widely popular due to their distinct organoleptic and sensory characteristics. Deep-fat frying allows physical and chemical structural changes at the macro and micro levels.
Abdulla Al Faruq +5 more
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Foods, 2022 The present study was conducted to explore the impact of novel water–oil mixed frying and traditional oil frying methods on the soybean oil quality and formation of trans fatty acids (TFAs) and heterocyclic amines (HCAs) in fried duck breast and skin ...
Muneer Ahmed Jamali +3 more
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Quality Change of Flaxseed Oil during Frying Process
Shipin gongye ke-ji, 2022 The nutritional composition, physicochemical indexes and harmful substance contents of flaxseed oil during frying process under conventional frying condition were studied in this paper, and its frying performance was comprehensively analyzed by principal
Jingjing ZHANG +5 more
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Catalysts, 2021 The synthesis of a sulfated silica catalyst and its modification with Ni and/or Mo metal, along with its application for the hydrocracking of fresh and waste frying oil into biogasoline, were conducted.
K. Wijaya +5 more
semanticscholar +1 more source
Effect of pre-treatments before and after frying the absorption of oil, chemical silver carp fillets (Hypophthalmichthys molitrix) [PDF]
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, 2014 The purpose of this research is to study before treatment (initial frying and microwave) and after (getting oil) from deep frying oil filtering on the absorption of silver carp .
Mehdi Sedaghat +2 more
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食用植物油煎炸过程中的品质变化Quality changes of edible vegetable oils during frying
Zhongguo youzhi, 2023 利用花生油、大豆油、调和油、棕榈油4种食用植物油作为煎炸油对豆腐、裹粉鸡柳、油条3种食材进行煎炸，研究煎炸时间对煎炸油极性组分含量及羰基值的影响，确定煎炸油时间预警点，同时研究了不同煎炸油品种、不同食材对煎炸油极性组分含量的影响。结果表明：极性组分含量、羰基值均与煎炸时间呈正相关（r极性组分=0809，r羰基值=0.859，P=0.000）； 煎炸6~11 h煎炸油极性组分含量均值从初始的11.85%增至20.96%，最大值为34.10%，可作为煎炸油质量不达标的时间预警点；煎炸12 h ...
厉玉婷1，2，于艳艳1，2，杨振东1，2，程月红1，2，师景双1，2，鲍连艳1，2，任雪梅1，2 LI Yuting1,2, YU Yanyan1,2, YANG Zhendong1,2, CHENG Yuehong1,2, SHI Jingshuang1,2, BAO Lianyan1,2, REN Xuemei1,2
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Applied Food Research, 2022 The current study focuses on comparing the physico-chemical changes during frying of palm oil designer lipid (PODL) and two different blends of palm oil with medium chain triglycerides (MCT) over 48 frying cycles.
Harsh B. Jadhav +3 more
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